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    Lemon-Lime Tart

    Source of Recipe


    List of Ingredients

    1 1/4 cups graham cracker crumbs
    4 tablespoons butter or margarine, softened
    2 tablespoons light brown sugar
    1/4 teaspoon ground cinnamon
    14 ounces sweetened condensed milk, canned
    1/3 cup lemon juice
    1/4 cup lime juice
    1 teaspoon lemon peel, grated
    1 teaspoon lime peel, grated
    2 large eggs, separated
    1 strips lemon and lime peel, to garnish


    In medium bowl, with hand, mix graham-cracker crumbs, butter, brown
    sugar, and cinnamon until well blended. Press mixture onto bottom
    and up side of 9 inch tart pan with removable bottom. Preheat oven
    to 325 deg. In large bowl, with wire whisk or fork, stir sweetened
    condensed milk, lemon and lime juice and peel, and egg yolks until
    mixture is well blended and thick. In small bowl, with mixer at
    high speed, beat egg whites until stiff peaks form. With rubber
    spatula or wire whisk, gently fold egg whites into lemon-lime
    mixture. Pour lemon-lime filling into crust. Bake tart 20 to 25
    minutes until filling is just firm. Cool pie on wire rack, then
    refrigerate until well chilled, about 3 hours. Garnish with strips
    of lemon and lime peel.




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